This is a tasty way to eat a lot of vegetables which usually are avoided. In this recipe mushy and moist vegetables are used. This gives the biryani a soft texture and a spicy taste. Any vegetable can be used as long as it contains a lot of moisture.
Equipment and Utensils
Frying pan (non-stick) with the lid
Flat wooden spoon
200 grams (¾ cup) Basmati Rice washed
100 grams (½ cup) Mushrooms cut into 5-6 pieces each
80 grams (½ cup) Pumpkin cut into cubes
50 grams(¼ cup) Sweet Corn Kernels
150 grams (½ cup) Onions thinly sliced
1 teaspoon Cumin Seeds
½ teaspoon Garam Masala
Juice of 1 Lime
1 tablespoon Vegetable Oil
1½ teaspoon Salt
15 grams (1 small bunch) Fresh Coriander
4-5 Green Chilies
5 Big Garlic Cloves
1 inch Ginger
6-8 Black Peppercorns
Wash the rice thoroughly.
Soak rice in 3 cups of water for 20 minutes.
Keep 1½ lit. of water in saucepan and bring it to boil.
Strain the rice.
When water is boiling, add the rice and let it cook on high flame.
After 6-7 minutes keep an eye on the rice.
Cook the rice till the grains are separated but not softened.
Then strain the rice and wash it under cold running water.
Grind all the ingredients for the green paste.
Use 2 tablespoons of water to grind it.
Next keep the frying pan on medium high flame.
Add 1 tablespoon oil and let it heat.
When oil is hot, add cumin seeds, let them crackle.
Now add onions and sprinkle some salt on them.
Stir fry for 1 minute or till onions become translucent.
Add green paste.
Keep stirring till all the moisture from the paste evaporates.
Add mushrooms, pumpkins and corns.
Add ½ teaspoon of salt and mix well.
Put the lid and let vegetables cook for 4-5 minutes.
Stir them after every 1-2 minutes.
When vegetables are fully cooked, add rice and sprinkle some salt.
Mix well gently to avoid breaking the rice grains.
Put on the lid for 2 minutes and lower the flame.
After 2 minutes get it off the flame.
Let it sit for 10-15 minutes.
After 15 minutes open the lid, sprinkle some garam masala and add lime juice.
Mix gently and the biryani is ready to serve.
Garnish with some green onions.
Soaking time: 20 minutes
Preparation Time: 12 minutes
Cooking Time: 35 minutes
Number of Servings: 3
Total Calories: 1007.6 Kcal
Fat: 17.02 gm
Protein: 21.16 gm
Carbohydrates: 201.27 gm
Fiber: 4.49 gm
Niacin: 8.72 mg